The grape varietals were handpicked separately at phenolic ripeness and stored at 10°C to ensure the finest flavor and freshness. Subsequent processing, fermentation and maturation was carried out separately for each varietal. Upon crushing , a temperature of 10°C was maintained and both skins and juice were left in contact in French oak tanks for 10 days for optimum color and flavor extraction. Upon fermentation, color and character is allowed to develop for a further period of 3 weeks before the wine is transferred to 40% new French oak barrels for 16-22 months. The use of new French oak allows the wine to retain certain flavors and extract tannin from the oak. By using only 40% new oak, the fruits within each varietal are respected and allowed to combine in perfect harmony ensuring truly magnificent flavor and character. Much care and attention is taken in selecting barrels containing maximum flavor and character for use in the final Bordeaux blend.